Sautéeing in butter, lemon and sugar takes carrots from simple to sublime.

Ingredients

1pound carrots (about 6 medium)

1 1/2tablespoons butter

2tablespoons sugar

2tablespoons fresh lemon juice

1teaspoon fresh thyme

1/2tablespoon salt

coarsely ground black pepper

2tablespoons finely chopped flat-leaf parsley (optional)

Instructions

Peel carrots, trim ends, and cut into rounds about 1/3-inch-thick. Boil about 5 minutes, or until crisp-tender. Drain well and set aside.

Melt butter in a 10-inch skillet over medium heat. Stir in sugar, lemon juice and thyme; bring to a boil. Add carrots, salt and pepper. Stir well and cook, stirring occasionally, until carrots are tender and the sauce is almost completely absorbed, about 5 minutes. Sprinkle with parsley, if desired.